International scone week 2015 – Ginger scones

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Celia, from Fig Jam and Lime Cordial , has rallied us all.  Being the second week in August, it is International Scone Week!  That means, it’s time to get baking but … what to bake?  In previous International Scone Weeks, I have made pumpkin scones, buttermilk scones and sourdough scones.

Off to Eat Your Books I went.  I wanted something that was a wee bit different but not so different that people would not recognise the end result.

I settled on this recipe by Merle Parrish from Merle’s Kitchen.  It is, essentially, the infamous ‘lemonade scone’ but with a twist.  A twist I haven’t come across before.  Maybe I live too sheltered a life but it is new to me.  Whatever, they taste bloody good, are lovely and light, have wonderful oven spring and go, perfectly, with my melon, ginger and lemon jam.

025-(2)copyThe twist?  Well…  there is ginger cordial and soda water (which, if you so wish, can be replaced with ginger ale) in lieu of the lemonade.

As it turns out, I had some home-made ginger cordial, courtesy of Maus’ niece, Emma, and, courtesy of our Soda Fountain, soda water galore.  I was all set.

This recipe is as simple as simple can be.  I now understand why lemonade scones are so popular.  If they taste anywhere near as good as their ginger cousins, they would be fabulous.

One thing I will note: I needed more fluid than the recipe called for so I added a bit more soda water and a bit more cream.  I just kept adding until I thought the dough was the right consistency. The recipe calls for 4 cups of flour and I used 600 grams – the theoretical equivalent.  Maybe Merle’s cups are not quite 150 grams.

Ingredients:

  • 600g self-raising flour
  • pinch of salt
  • ¾ cup cream**
  • 2 tbs* milk
  • 60 mils ginger cordial***
  • 125 mils soda water**
  • 4 tbs* uncrystallised ginger (glacé ginger), finely chopped

*These are 20 mil tablespoons.

**You may need a bit more.

***Alternatively, replace the ginger cordial and soda water with 185 mils of ginger ale.

Method:

  1. Preheat your oven to 220°C and line a baking tray with baking paper.
  2. Sift the flour and salt into a mixing bowl.
  3. Add the ginger then stir to coat, making sure all the pieces are separated.
  4. Make a well in the centre of the flour and add the cream, milk, ginger cordial and soda water.  Mix until combined.
  5. Knead gently and briefly until smooth.
  6. Flatten the dough to about 1.5 cm.  Using a round scone cutter, cut the dough into scones.
  7. Gently knead together the scraps and cut out the balance of the dough.
  8. Place the scones on the prepared baking tray and brush the tops with milk.
  9. Bake for about 12 minutes or until well risen and golden.
  10. Enjoy.

Tandy from Lavender and Lime has taken over the mantle of hosting International Scone Week.  If you would like to check out everyone’s scones visit Tandy at Lavender and Lime.

29 thoughts on “International scone week 2015 – Ginger scones

  1. Love the idea of a ginger variation to the good old lemonade scone! With the proportions, I wonder if the cups were supposed to be US size 125g(ish) as other recipes I’ve seen for lemonade scones have 375g flour to 170 ea of cream and liquid…

    • Hi Beck, Conversion sites sometime have an Australian cup of a flour as 125g and others have 150g. I needed more fluid so 125g may be what was used.

  2. I love a bit of ginger too and it looks like a lovely recipe. Have never made scone adding soda water. Your melon ginger and lemon jam sounds lovely Glenda. 🙂

  3. Well I just just finished learning about lemon scones and now your present me with these ginger scones. I am quite intrigued and must try as I so enjoy ginger. I also have several homemade jams with ginger in them to pair with it, can’t wait to try.

  4. Oooh, how lovely! Love ginger. I’m still shattered from jet lag, so won’t ‘play’ this time around. But loved seeing everyone’s scone recipes xx

  5. Oooh I like the idea of soda water and cordial. I’ve always avoided the lemonade ones as I’ve worried they will be too sweet. However if I use my own cordial I can control the sweetness. Thanks for sharing these (I have that book … need to read it better 😉 )

    • Tania, I am amazed how good these guys taste. Clearly the person who came up with lemonade scones was very smart. This is just taking the idea one step further.

  6. Oh yum… I’ve made lemonade scones in the past, great for unexpected visitors but ginger would be even better, and there’s always a bottle of ginger beer in the cupboard or fridge as the G.O. loves it. I never liked ginger anything as a kid but I’m making up for it now 🙂

    • Oh Ella. I love ginger everything. I found some dry ginger at our local Vietnamese vegie shop. I am loving it but jeez, it is killing me. It is so bloody hot.

  7. Only because it makes you feel loved. 🙂 I’ve never tried lemonade or ginger in scones. I might have a bit of a practice before my baking granddaughter comes to visit. I notice you say gently knead and flatten. That’s with the heel of your palm, isn’t it? I never roll the dough and I keep kneading to a minimum and the scones always come out light and fluffy. Lovely recipe, Glenda.

    • Thanks Mary, I feel the love 🙂 I kneaded with the heal of my palm only three or four times. I then formed the dough onto a ball and then flattened the ball. I hope that helps.

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